Y. P. Kumar

Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins

S. Rapole, V. Kulkarni, N. B. Maheswarappa, 2016, Proteome Science.

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties.

B. Naveena, M. Muthukumar, S. Vaithiyanathan, 2013, Meat science.

Use of Cinnamaldehyde as a Potential Antioxidant in Ground Spent Hen Meat

B. Naveena, M. Muthukumar, M. Kiran, 2014 .

Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins

S. Rapole, V. Kulkarni, N. B. Maheswarappa, 2016, Proteome Science.

Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (Dromaius novaehollandiae) Meat Under Different Packaging Conditions

B. Naveena, V. Kulkarni, M. Muthukumar, 2015 .